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Green Goddess Meatballs

Delicious meatballs infused with a vibrant Green Goddess dressing, perfect for weeknight dinners and special gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1 clove garlic Provides aromatic flavor.
  • 1 tbsp anchovy paste Adds umami depth to the dressing.
  • 1 cup flat-leaf parsley leaves Offers freshness and a vibrant green color.
  • 1 tbsp chopped fresh chives Contributes a mild onion flavor.
  • 1 tbsp chopped fresh tarragon leaves Gives a unique anise-like flavor.
  • 1 tbsp fresh dill Adds a fragrant, herbal note.
  • 1/2 cup mayonnaise Creates a creamy texture for the dressing.
  • 1/2 cup sour cream Provides tanginess and creaminess.
  • 2 tbsp lemon juice Enhances freshness and brightness.
  • 1 tsp lemon zest Adds a citrusy aroma.
  • 1 pinch salt For seasoning to taste.
  • 1 pinch freshly ground black pepper For seasoning to taste.
  • 1/4 tsp cayenne pepper Offers a subtle kick.
For the meatballs
  • 1 lb ground chicken The main protein source.
  • 1 large egg Acts as a binder.
  • 1/3 cup panko breadcrumbs Provides a light and crispy texture.
  • 1/4 cup grated Parmesan cheese Adds savory depth and creaminess.
  • 1 tbsp olive oil Used for greasing the baking sheet.
  • 1 tsp coarse salt For flavor enhancement.
  • 1 pinch black pepper To taste.
  • 1 tsp garlic powder For added flavor.
  • 1 tsp onion powder Brings sweetness and depth.
  • 2 cups cooked orzo Optional base for serving.
  • 1/4 cup fresh chopped parsley For garnish.

Method
 

Preparation
  1. In a food processor or blender, add all ingredients for the Green Goddess dressing. Blend until smooth.
  2. Transfer 1/4 cup of the sauce to a large mixing bowl and set aside. Refrigerate the remainder.
  3. Set the oven temperature to 400°F and line a baking sheet with parchment paper.
  4. In the mixing bowl with the 1/4 cup Goddess dressing, add all meatball ingredients and mix until incorporated. Chill if desired.
  5. Form meatballs using a cookie scoop and place on the baking sheet.
  6. Bake for 15 minutes, then broil until golden brown, ensuring the internal temperature reaches 165°F.
  7. Serve meatballs on top of cooked orzo, drizzled with reserved dressing, and garnish with parsley.

Notes

Ensure to use fresh herbs for maximum flavor. Keep an eye on the broiler to prevent burning. Chill the meatball mixture before baking to help them hold their shape.